In today’s expedition we’ll take our first visit to the rich, sweet, indulgent destination of Dessert Land. This particular treat has only a few ingredients, yet it’s guaranteed to be a hit wherever it goes. It’s so good, in fact, that if you take it to a human gathering of some kind, you’re guaranteed to be given “rock star” status, or at the very least, appointed their leader. I made these the other night, and my finicky teenager RAVED about them (do you have any idea how difficult it is to impress a teenager?).

However, I cannot take credit for this recipe – I owe this one entirely to my mother, Sue, who has been making it for years.

So, fasten your seat belts, travelers, and get ready for one, sweet ride!

Ingredients:

2 8-oz. packages of cream cheese
2 packages of refrigerated crescent rolls
1 egg, separated
1 tsp. vanilla (or more, if you like vanilla)
1 C Sugar
Cinnamon/sugar mixture for sprinkling

Preheat oven to 350 degrees.

1. In a 9×13” cake pan, press one package of crescent rolls until the bottom of the pan is covered from edge to edge. Make sure that you pinch all of the seams together, and there aren’t any holes, or your filling will seep through to the bottom. Set aside.
2. Layer the bottom of a cookie sheet or jellyroll pan with wax paper and LIGHTLY flour; spread the other package of rolls over the wax paper to the same size as the first package, again making sure that seams are sealed. Place in freezer or refrigerator.
3. Beat cream cheese, egg YOLK, vanilla and sugar until creamy and well-blended; spread mixture on top of crescent rolls in cake pan.
4. Remove 2nd package of flattened rolls from the freezer. Lift by the edges of the wax paper, and very carefully turn over onto the cream cheese mixture. Peel away wax paper.
5. Make sure that all of the seams are sealed on the top layer of the rolls, then brush the top with egg white.
6. Sprinkle the top with cinnamon sugar.
7. Bake for 30-35 minutes.
8. Wait until pan is warm (not hot) to the touch, then cut into squares and serve.
9. Enjoy!

Hint #1: I used my Simply Calphalon cake pan which has an awesome non-stick finish on it, so I didn’t need to grease the pan. If using a pan that isn’t non-stick, I’d suggest lightly greasing it first, although it WILL be harder to spread those crescent rolls across the bottom.

Hint #2: I wanted the filling to be smooth, but at the same time, I didn’t want it seeping out of the middle when someone bit into it. When mixing, I tried adding 2 to 3 teaspoons of modified cornstarch to thicken the cream cheese filling, and it worked fantastically!

Hint #3: I just made these bars the other night. My grocery store had THEIR BRAND (not the name brand) of both cream cheese bricks and crescent rolls on sale (4 for $5 on the cream cheese, and $0.99 each for the crescent rolls); I can tell you, without a doubt, that this recipe is just as good using the generic brands.

Finally, the filling for this recipe is highly versatile. I played around with some variations that are VERY promising, but I still need to tweak a few things first. I just wanted to let you know that you’ll definitely be seeing this filling again, in some way, shape or form!

For a printer-friendly .pdf version of this recipe, CLICK HERE.

Cream Cheese Danish Bars

Cream Cheese Danish Bars


3 Responses to “Cream Cheese Danish Bars”

  1. Carolyn Says:

    I make a very similar cinnamon cheesecake and it is always a big hit! I made this for a bake-off at work, and won first place, and the kids love it too. My recipe differs slightly. The filling is 2 pkgs of cream cheese, 1 cup of sugar and a tsp of vanilla. That goes between the two layers of crescent rolls. I’m told you can now buy the crescent rolls that roll out to a rectangle so you do not even need to pinch together seams, but I haven’t tried that yet. Then you melt 1/2 stick of butter and pour it over the top layer of crescent rolls, and sprinkle a mixture of 1/2 cup of sugar and a tsp of cinnamon on top – bake for 30 min at 350 degrees. I often make this with the reduced fat cream cheese and low fat crescent rolls, and it is just as good.

  2. CEB Says:

    That’s awesome, Carolyn! I’m not surprised that you won first place in the bake-off; these things literally evaporate as soon as you put them out! And I like the suggestion for using reduced-fat cream cheese and low fat crescent rolls; I often stay away from them because I’m afraid that the flavor will lose something, so it’s good to know that it doesn’t effect the taste. Well-done! Do you mind if I add your variation as a Guest Post in the near-future?

  3. Carolyn Says:

    Sure – share away :-) I can’t wait to try your version too.

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